Braaied Kameelhout™ Boerewors Scroll with Chimichurri and Moroccan Couscous
INGREDIENTS
For the Moroccan Salad:
500ml (2cups) cooked couscous
juice of 1 orange
100g flaked almonds, lightly roasted
160g dried pitted dates, roughly chopped
100g pistachios, chopped
100g dried Turkish apricot, chopped
For the Chimichurri:
300g tomatoes, chopped
1 red onion, finely chopped
3 garlic cloves, finely chopped
1 handful parsley, chopped
1 green chilli, chopped
5ml (1 tsp) paprika
5ml (1 tsp) cumin
80ml (1/3 cup) Olive Oil
60ml (1/4 cup) red wine vinegar
For the Moroccan Boerewors:
30ml (2 tbsp) What's Cooking Moroccan Rub
30ml (2 tbsp) Olive Oil
500g Kameelhout™ Boerewors (802273-K)
To serve:
1 punnet pomegranate seeds
125ml fresh Mint
125ml fresh Coriander
METHOD
For the Moroccan couscous, combine all the ingredients for the couscous in a serving bowl and toss through. Set aside until needed.
For the Chimichurri, combine all the ingredients in a small bowl and stir through.
For the Moroccan braaied boerewors, combine the What's Cooking Moroccan Rub with the olive oil to form a paste. Rub the Kameelhout™ Boerewors with the paste.
Place the boerewors over medium coals and grill for 5-7 minutes per side or until cooked.
Serve the Moroccan Boerewors scroll on top of the Moroccan couscous with chimichurri. Top with the pomegranate seeds, freshly chopped mint and coriander.
For the Moroccan couscous, combine all the ingredients for the couscous in a serving bowl and toss through. Set aside until needed.
For the Chimichurri, combine all the ingredients in a small bowl and stir through.
For the Moroccan braaied boerewors, combine the What's Cooking Moroccan Rub with the olive oil to form a paste. Rub the Kameelhout™ Boerewors with the paste.
Place the boerewors over medium coals and grill for 5-7 minutes per side or until cooked.
Serve the Moroccan Boerewors scroll on top of the Moroccan couscous with chimichurri. Top with the pomegranate seeds, freshly chopped mint and coriander.
